Cranberry Lemon Crumble Cake

This is a recipe from Carol Junkins that she shared on Just A Pinch

Ingredients:

FILLING

2 c cranberries (i used fresh)

1/2 c sugar

2/3 c water

CAKE

1 pkg lemon cake mix

1 tsp ground ginger

1 1/3 c water

1/3 c vegtable oil

3 lg eggs

1/2 craisins (dried cranberries)

TOPPING

1/2 c chopped walnuts

1/4 c light brown sugar

3 Tbsp melted butter

1/2 tsp ground cinnamon

1/2 c quick oatmeal

LEMON GLAZE

2 c confectioners' sugar, sifted

2 Tbsp  fresh lemon juice (from 1 lemon)

1 tsp grated lemon zest

Directions

1 FILLING: Mix cranberries, sugar and water in heavy saucepan and stir constantly on medium heat til all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.

2 CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.

3 TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.

4 Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.

5 Pour the rest of batter into the bundt pan and put your topping on.

6 Cook 350 degrees for 35-40 min.

7 When cooled pour glaze over top.